Directions

1. Dice the tomatoes, leaving behind most of the seeds. Set them in a sieve and let them drain for one minute.

2. Put the garlic, olive oil, vinegar, basil, and salt in a small bowl.

3. Add the drained tomatoes and stir the mix well. Let the tomatoes meld for 5 to 10 minutes.

4. In a second small bowl add the eggs, cream and a tiny pinch of salt. Beat well.

Tip: How many eggs you use depends on your diner’s hunger. If they are watching their cholesterol, leave out one or even all of the egg yolks, what Jan’s old professor called the “egg pits.”

Note: The tiny amount of salt added to the eggs is not for seasoning. Just this tiny bit of salt prevents the proteins in the egg whites from binding together when they are heated. This prevents a tough, rubbery omelette.

5. Melt the butter in a medium pan over medium heat and swirl it around to coat about a half inch up the edges of the pan.

6. Add the eggs and swirl them to evenly distribute them around the pan.

Tip: You can use a fork at the very beginning to scrap the setting eggs in the middle of the pan slightly. Do not overdo this or you will end up with scrambled eggs.

7. Swirl the eggs up onto the edges of the pan one last time and cover with a lid for 20-30 seconds, until the eggs are almost completely set.

8. Remove the lid from the omelette and put three of four spoonfuls of the brochette mixture over one half of eggs.

Tip: Stir the brochette mixture and take a spoonful and, holding it against the side of the bowl, let most of the liquid drain from it.

9. Carefully free the uncovered edge of the eggs and fold them over the half covered in the mix.

Tip: Residual heat will finish cooking the eggs.

10. Make sure that the omelette is not sticking to the pan and slide it onto a plate.

11. Serve the omelette with the brochette liquid and bread to soak it up with on the side.